Allow me to make your day right now- these Matcha Almond Butter Cups can and SHOULD be eaten for breakfast. I repeat: You now have a reason to eat chocolate for BREAKFAST! The combination of cacao and matcha give you all the energy of a cup of coffee, but in a clean stream without the jitters. Mixed with healthy fats from the almond butter and coconut oil, you'll feel satiated for hours. MRM Matcha powder is raw, certified non-GMO, vegan, and is responsibly sourced from Japan.
Melt the coconut oil or layer one and stir in the maple syrup and cacao powder until smooth. Spoon 2-3 teaspoons of the chocolate into paper lined muffin cups. Slightly swirl the chocolate around in the cups so it runs up the sides of the papers if you want the cups to have that "closed off" look instead of showing the layers before you bite into them. Pop in the freezer for 10 minutes to allow the chocolate to harden.
While the bottom layer is freezing, stir together the almond butter and matcha powder. Then, once the bottom layer is frozen, spoon about 1-2 teaspoons of the nut butter into the middle of each cup. You can place in the fridge or freezer after this step, but it's not necessary.
Finally, melt the coconut oil, honey, and almond butter together for the top layer, then stir in the cacao powder until smooth. Spoon on top of the matcha layer until it is entirely covered. Sprinkle with sea salt in you using some. Place back in the freezer for at least 10-15 minutes, or until ready to serve. Before eating, allow to sit on the counter at room temperature for 5-10 minutes before biting into them so he chocolate isn't hard.
NOTE: These MUST be stored in the fridge or freezer as coconut oil melts at anything above room temperature.